Chicken Pot Pie Soup

Chicken Pot Pie Soup

Savory Comfort in a Bowl

When the weather turns chilly and the cravings for something hearty set in, a warm bowl of Chicken Pot Pie Soup can be the perfect solution! Creamy, comforting, and filled with tender chicken and vibrant vegetables, this soup is reminiscent of the classic chicken pot pie we all know and love. Did you know that chicken pot pie has been a beloved dish in American homes for centuries? It’s a dish that evokes memories of family dinners and cozy nights in. This Chicken Pot Pie Soup captures all that nostalgia without the fuss of a crust, making it a delightful weeknight meal that you can whip up in under an hour.

If you’re a fan of creamy soups like our beloved Potato Soup, you’re in for a treat! This recipe combines flavors and textures that make it a family favorite. So grab your apron and get ready to make a soul-warming dish that will have everyone asking for seconds!

What is Chicken Pot Pie Soup?

Ah, the name Chicken Pot Pie Soup – isn’t it just charming? It sounds so comforting, like a warm hug in a bowl! But have you ever wondered why it’s called that? Well, imagine snuggling up with your favorite quilt and diving into a creamy bowl filled with tender chunks of chicken and veggies, all while enjoying the delightful aroma wafting through your kitchen. It’s not your traditional pie, but who needs a crust when the flavors are this amazing? It’s the perfect example of "the way to a man’s heart is through his stomach." So why not invite your loved ones over and treat them to this cozy delight? I promise they won’t leave until every last drop is gone!

Why You’ll Love This Chicken Pot Pie Soup

This Chicken Pot Pie Soup is a culinary masterpiece for several reasons. First and foremost, the creamy broth mixed with juicy chicken, peas, and carrots creates a harmony of flavors that are downright irresistible. It’s a warm, savory embrace in each spoonful, perfect for those days when comfort food is a must.

Another fantastic aspect? Making this at home is incredibly cost-effective! You can feed the whole family without breaking the bank, especially when compared to ordering takeout. And let’s talk about those magical toppings—flaky biscuits or freshly chopped parsley add such a delightful touch to this dish, enhancing both appearance and taste. If you enjoy this recipe, why not check out our delightful Chicken and Rice Soup for another comforting meal option? Give this Chicken Pot Pie Soup a try, and experience the joy it brings to your dinner table!

How to Make Chicken Pot Pie Soup

Quick Overview

If you’re searching for an easy yet delicious recipe, look no further! Chicken Pot Pie Soup combines simplicity and flavor in a delightful way. In just around 30 minutes, you’ll have a rich and satisfying soup that bursts with the taste of nostalgia. Perfect for busy weeknights, it’s a sure win for your family dinner rotation.

Key Ingredients for Chicken Pot Pie Soup

• 1 lb. boneless, skinless chicken breasts (cubed)
• 1 tbsp olive oil
• 1 small onion (diced)
• 2 cloves garlic (minced)
• 3 medium carrots (sliced)
• 2 stalks celery (chopped)
• 1 cup frozen peas
• 4 cups chicken broth
• 1 cup heavy cream
• 1 tsp dried thyme
• Salt and pepper to taste
• Optional: chopped parsley or flaky biscuits for serving

Step-by-Step Instructions:

1. Sauté the Chicken: In a large pot, heat the olive oil over medium heat. Add the cubed chicken and season with salt and pepper. Cook until the chicken is browned and cooked through (about 5-7 minutes). Remove and set aside.

2. Create the Base: In the same pot, add the diced onion, carrots, and celery. Sauté for about 5 minutes until the vegetables start to soften. Add the minced garlic and cook for another 1-2 minutes until fragrant.

3. Combine the Ingredients: Return the cooked chicken to the pot. Pour in the chicken broth, add the thyme, and bring to a simmer.

4. Make it Creamy: Reduce the heat and stir in the heavy cream and frozen peas. Allow the mixture to simmer for another 5-10 minutes, ensuring everything is heated through. Taste and adjust seasoning if necessary.

5. Serve: Ladle the soup into bowls and top with freshly chopped parsley or serve with warm, flaky biscuits for a delightful touch.

What to Serve Chicken Pot Pie Soup With

This Chicken Pot Pie Soup is delightful on its own but pairs wonderfully with a variety of sides! Consider buttery biscuits or crusty bread for dipping. A simple green salad with a light vinaigrette can also complement the richness of the soup beautifully. And, of course, you can’t go wrong with a glass of chilled white wine—a perfect pairing to enhance your dining experience.

Top Tips for Perfecting Chicken Pot Pie Soup

1. Ingredient Substitutions: Feel free to swap the chicken for rotisserie chicken for a faster option. You can also mix in your favorite vegetables like corn or green beans!

2. Thicker Soup: If you prefer a thicker soup, you can add a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp cold water) after adding the cream and allow it to thicken further.

3. Customize the Flavor: Don’t hesitate to experiment with herbs! Adding a bay leaf during simmering or even a pinch of nutmeg can elevate the flavors.

Storing and Reheating Tips

Storing your Chicken Pot Pie Soup is a breeze! Transfer any leftovers to airtight containers and refrigerate for up to 3 days. If you want to enjoy it later, you can freeze it for up to 2 months. To reheat, simply thaw in the refrigerator overnight and warm on the stovetop over medium heat, stirring occasionally until heated through. For the best flavor and texture, avoid reheating in the microwave as it can alter the creaminess of the soup.

Embrace the cozy vibes of Chicken Pot Pie Soup this week—your family will thank you! With its comforting flavors and easy preparation, you’ll not only satisfy your cravings, but you’ll also create wonderful memories around the dinner table. Get cooking!

Chicken Pot Pie Soup

A creamy and comforting soup filled with tender chicken, vibrant vegetables, and delightful flavors reminiscent of classic chicken pot pie, all without the fuss of a crust.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Main Course, Soup

Cuisine: American

Calories: 450

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1 lb boneless, skinless chicken breasts (cubed) Can substitute with rotisserie chicken for quicker prep.
• 1 tbsp olive oil
• 1 small onion (diced)
• 2 cloves garlic (minced)
• 3 medium carrots (sliced)
• 2 stalks celery (chopped)
• 1 cup frozen peas
• 4 cups chicken broth
• 1 cup heavy cream
• 1 tsp dried thyme
• to taste Salt and pepper
• Optional: chopped parsley or flaky biscuits for serving

Method

 

Preparation

1. In a large pot, heat the olive oil over medium heat.
2. Add the cubed chicken and season with salt and pepper. Cook until the chicken is browned and cooked through (about 5-7 minutes). Remove and set aside.
3. In the same pot, add the diced onion, carrots, and celery. Sauté for about 5 minutes until the vegetables start to soften.
4. Add the minced garlic and cook for another 1-2 minutes until fragrant.
5. Return the cooked chicken to the pot. Pour in the chicken broth, add the thyme, and bring to a simmer.
6. Reduce the heat and stir in the heavy cream and frozen peas. Allow the mixture to simmer for another 5-10 minutes, ensuring everything is heated through.
7. Taste and adjust seasoning if necessary.
8. Ladle the soup into bowls and top with freshly chopped parsley or serve with warm, flaky biscuits.

Notes

Any leftovers should be refrigerated for up to 3 days or frozen for up to 2 months. Reheat on stovetop for best results. You can add a cornstarch slurry for a thicker soup.